Tasty Rice Cooker Mexican Rice

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Here is my go-to rice cooker Mexican rice recipe, with perfectly cooked rice, traditional seasonings, diced tomatoes, onions, and a hint of garlic that makes it taste just like what you’d get at your favorite Mexican restaurant.

This Mexican rice has become my family’s regular side dish for taco nights. I love how hands-off it is – just toss everything in the rice cooker and let it do its thing. Plus, it makes enough for leftovers, which taste even better the next day!

What Kind of Rice Should I Use?

Long grain white rice is the go-to choice for Mexican rice, with varieties like Jasmine or standard American long grain working perfectly in this recipe. These types of rice maintain their shape well during cooking and don’t become sticky or mushy like short grain varieties would. If you’re thinking about using brown rice, keep in mind that it will need more liquid and cooking time, so you’ll need to adjust the recipe accordingly. Just remember to rinse your rice well before cooking – this removes excess starch and helps prevent clumping, giving you that light and fluffy texture that’s characteristic of great Mexican rice.

Options for Substitutions

This rice cooker recipe is pretty adaptable – here’s what you can switch up if needed:

• Long grain rice: While long grain rice works best for this recipe, you can use medium grain rice too. Just avoid short grain or sushi rice as they’re too sticky. Brown rice can work, but you’ll need to add an extra 1/2 cup of liquid and increase cooking time.
• Tomato sauce: No tomato sauce? Blend 1 can of diced tomatoes until smooth, or mix 3 tablespoons of tomato paste with 5 ounces of water. Either option works great!
• Butter: You can swap butter with olive oil or vegetable oil for a dairy-free version. The taste will be slightly different but still good.
• Jalapeño: Feel free to use serrano peppers for more heat, or canned green chiles for a milder kick. You can skip it altogether if you’re not into spicy food.
• Chipotle chili powder: Regular chili powder works fine here – just add a tiny pinch of smoked paprika if you have it to get that smoky flavor.
• Cilantro: If you’re not a cilantro fan, try using fresh parsley instead, or just leave it out completely.

Watch Out for These Mistakes While Cooking

The biggest mistake when making rice cooker Mexican rice is skipping the crucial step of rinsing the rice, which can lead to gummy, sticky results – rinse until the water runs clear to remove excess starch and achieve perfectly fluffy grains.

Another common error is lifting the rice cooker lid during cooking, which releases essential steam and can result in unevenly cooked rice – resist the urge to peek and let the cooker complete its cycle uninterrupted.

Getting your liquid-to-rice ratio wrong can make or break this dish, so stick to the 1:1.5 rice-to-liquid ratio (including the tomato sauce as part of your liquid), and remember that adding too many wet ingredients like extra tomato sauce can make your rice mushy.

For the best flavor development, sautéing the onions, garlic, and spices in the butter before adding the rice makes a huge difference, and don’t forget to let the rice rest for 10 minutes after cooking before fluffing with a fork.

What to Serve With Mexican Rice?

Mexican rice is such a fantastic side dish that pairs perfectly with all your favorite Mexican main courses! This flavorful rice goes great alongside grilled chicken fajitas, beef tacos, or enchiladas – basically anything with a Mexican twist. For a complete meal, add some black or pinto beans and a simple side of sautéed vegetables like bell peppers and onions. If you’re serving this for a casual dinner, don’t forget to put out some fresh guacamole, pico de gallo, and warm tortillas to round out the meal.

Storage Instructions

Keep Fresh: Let your Mexican rice cool down completely, then pop it in an airtight container. It’ll stay good in the fridge for up to 5 days. I like to make a big batch on Sunday – it makes weeknight dinners so much easier when the rice is ready to go!

Freeze: This rice freezes really well! Just portion it into freezer bags or containers and it’ll keep for up to 3 months. Pro tip: flatten the bags of rice before freezing – they’ll thaw much quicker and take up less space in your freezer.

Reheat: To bring your rice back to life, sprinkle a few drops of water over it and microwave in 30-second bursts, stirring in between. Or warm it up in a pan on the stove with a splash of water or broth. The rice might stick together a bit after being stored, but a quick fluff with a fork will help separate the grains.

Preparation Time	5-10 minutes
Cooking Time	20-30 minutes
Total Time	25-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 12-15 g
• Fat: 40-45 g
• Carbohydrates: 100-110 g

Ingredients

• 1 1/2 cups rinsed long grain rice
• 2 1/2 cups chicken stock (or vegetable stock or water)
• 8 ounces of tomato sauce
• 3 tablespoons of butter
• 1/2 a small white onion, finely chopped
• 2 minced garlic cloves
• 1 minced jalapeño (sans stems, ribs, and seeds, optional)
• 1 teaspoon cumin powder
• 1/4 teaspoon chipotle chili powder (add more for extra spice if desired)
• 1 teaspoon coarse salt (adjust to taste)
• Chopped fresh cilantro for garnish
• Lime wedges for serving, optional

Step 1: Combine Ingredients in Rice Cooker

Add all ingredients (except for cilantro and lime wedges) into your rice cooker.

Make sure to stir well to ensure everything is evenly mixed.

This initial mixing is crucial for a uniform flavor throughout the dish.

Step 2: Cook the Ingredients

Follow your rice cooker’s manufacturer’s instructions to cook the ingredients.

Simply close the lid and let the rice cooker do its job.

Cooking times may vary, so be sure to check the doneness toward the end of the cycle if your cooker doesn’t have an automatic setting.

Step 3: Allow to Stand and Stir

Once the rice cooker has finished cooking, open the lid and stir the mixture gently to fluff the rice and combine all the flavors.

Let it stand for about 5 minutes with the lid slightly open, allowing some moisture to escape and the flavors to meld.

Step 4: Garnish and Serve

Transfer the cooked mixture to a serving bowl.

Garnish with fresh cilantro for a burst of color and flavor.

Serve with lime wedges on the side for an optional zesty kick.

Enjoy your delicious, easy-to-make rice dish!